Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill — Omakase

At Tadenoha in Tokyo, chef Kiyofumi Koduru uses wild game such as duck, boar, and bear meat, as well as river fish that his father personally catches in his omakase. His main method of cooking is via the robatayaki technique, which involves skewering meats and fish and cooking them over hot charcoals in an open grill.

Credits:
Video By: Tofu Media
Producer: Pelin Keskin
Editor: Yoshio Kohashi

Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone

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For more episodes of 'Omakase,' click here: https://trib.al/PdUPBKV

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Видео Tokyo’s Tadenoha Specializes in Boar, Duck, and Bear Meat Cooked Over an Open Fire Grill — Omakase канала Eater